It's no secret that I love zucchini. I'm a bit upset that we weren't able to plant any in our garden this year, but there's always next year. I'm always looking for new ways to cook up squash aside from the typical sauté, and this is one way that does not disappoint! I've made countless kinds of fries with regular or sweet potatoes, but never thought to make them using zucchini. I always assumed that there was too much moisture in them and they would end up being soggy. Little did I know that when baking them on a rack, the heat is able to wrap around the entire fry, making each of them perfectly crunchy on the outside and perfectly tender on the inside. I think I will have to try that method next time I make french fries. These fries would have been tasty on their own, but dunked inside of a quick spicy mayo and they are out of this world! They are best when eaten right away, but that was not a problem for us. In fact, when they were gone, I found myself wishing that I had made a double batch just to munch on!

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish and beat lightly with a fork. In a second shallow dish, mix together the panko, parmesan, salt, garlic powder, and cayenne pepper. Cut the zucchini into fries by first slicing off the top and bottom of the zucchini; then cut into 3-inch fries by cutting the zucchini in half, then cutting the halves lengthwise into 4-6 pieces. Add the zucchini to the resealable bag containing flour and shake to coat. Working one at a time, shake the excess flour off the fry, dip it in the egg mixture, then dredge it in the panko mixture, pressing to coat completely. Repeat with remaining fries. Place the fries on a wire rack that has been placed over a baking sheet lined with foil. Bake the fries at 425 degrees for about 20 minutes, or until the coating is golden brown and crisp.